Boulevard Raspail Corn on the Cob with Shallot Thyme Butter
This Boulevard Raspail Corn on the Cob with Shallot Thyme Butter is an easy, delicious way to jazz up summer corn for company, a holiday or a family gathering.
This Oven Roasted Corn on the Cob method concentrates the sweetness and topping with herb butter makes for a more elegant side dish.
Boulevard Raspail Corn on the Cob
We are at the peak of the Indiana sweet corn season…and a nearby produce stand gets delivery fresh from the fields each day at noon. Tender and sweet, it’s the best corn the hubby and I have ever eaten. I always time my shopping to get their “gourmet” peaches and cream corn on the cob when it’s right off the truck…the sugars start converting to starch as soon as the corn is harvested, so buying and cooking while fresh is essential for the ultimate corn experience.
I have grilled, steamed and even boiled corn on the cob, but until seeing this recipe for Boulevard Raspail Corn on the Cob from Dorie Greenspan, I had never considered making oven roasted corn on the cob. That may have something to do with my hesitation to heat the oven to 400º when the temps outside are oppressive. But a break in the weather came at the perfect time.
Oven Roasted Corn
The recipe came to Dorie via the proprietor of a vegetable stand at the Boulevard Raspail farmers’ market in Paris. The cobs are placed directly on the oven racks and cooked for a total of 40 minutes, with one turn at the half-way mark. Then the husk and silk are carefully peeled off and the roasted corn is served slathered with butter and a sprinkling of salt and pepper. I made a simple compound butter with thyme and sauteed shallots. Corn on the cob is rarely seen in Paris, but I hope you have access to some this summer!
More Corn Recipes for You to Try:
- Turkey Corn Chowder from Diethood
- Fresh Corn and Black Bean Salad
- Jiffy Corn Casserole
- Corn, Basil and Tomato Salad
- Fresh Corn Cakes
- Buttermilk Corn Muffins
- Plus, More Side Dish Recipes
- 8 ears of corn, in their husks
- 1/2 cup butter, at room temperature
- 2/3 cup minced shallots
- 2 tablespoons fresh thyme leaves
- Preheat oven to 400º.
- Place ears of corn directly on the oven racks. Roast for 40 minutes, turning once at the 20 minute mark.
- Carefully remove husks and silk from hot corn and serve whole or cut kernels off of cubs and serving in a bowl with butter.
- To make butter, saute shallots in 2 tablespoons of the butter till tender. Mix the shallot-butter mixture into the rest of the butter along with the fresh thyme. Season with salt and pepper to taste.
- Refrigerate butter in serving container till ready to use.
Amount Per Serving: Calories: 188Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 94mgCarbohydrates: 19gFiber: 2gSugar: 5gProtein: 3g